Version française ci-dessous
I was looking for ideas to use tahini as, after a hummus overdose, I still had almost half a pot of it…
This sauce just came as the magic solution to finish a tahini pot and is really very nice with a salad. I’ve actually used it for my raw swede, squash and pomelo salad but this one is slightly different. The good thing is you can do quite a lot of it and keep it in the fridge for a couple of days. If it becomes too thick, you will just need to add a bit of water and that’s it! Just pour on the salad and enjoy 🙂
Ingredients (for several salads…)
- 2 tbsp tahini
- Water
- Half lemon juice
- Dried mint cuts
- Salt, pepper
- Optional: 1 tsp maple syrup, yogurt
Preparation
- The only thing you will need to be careful about is to start with put just a few drops of water to start diluting the tahini
- Mix well and when it start to become more like a sauce, add a bit more water and the lemon juice until you get the thickness you like. You can add some maple syrup and/ or plain yogurt
- Add the mint and season with salt and pepper
- Pour on the salad and then add fresh herbs (chives, coriander…), grains (sesame seeds) and dried fruits (sultanas) as you like
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Ingrédients (pour plusieurs salades…)
- 2 CS de tahini (purée de sésame)
- Eau
- Le jus d’un demi citron
- Menthe séchée
- Sel et poivre
- Optionnel: 1 cc de sirop d’érable, yaourt
Préparation
- La seule chose importante est de commencer à diluer le tahini avec quelques gouttes d’eau seulement
- Mélanger et lorsque la purée de sésame commence à se diluer, ajouter de l’eau et du jus de citron au fur et a mesure jusqu’à obtenir la consistance souhaitée. On peut ajouter du sirop d’érable et/ou du yaourt
- Ajouter la menthe, saler et poivrer
- Verser sur une salade verte et ajouter des herbes fraîches (ciboulette, coriandre), graines (sésame) et fruits séchés (raisins secs) selon votre envie.
the talking belly 